Open AccessEffect of Pea Protein Isolate, Carboxymethyl Cellulose, Pectin and Their Interaction on Physicochemical and Oxidative Stability of Oil-in-Water Emulsions
Author(s) -
Ng Pei Qi,
Nor Hayati Ibrahim,
Azlin Shafrina Hasim
Publication year - 2019
Publication title -
universiti malaysia terengganu journal of undergraduate research
Language(s) - English
Resource type - Journals
ISSN - 2637-1138
DOI - 10.46754/umtjur.v1i2.61
Subject(s) - chemistry , emulsion , pectin , carboxymethyl cellulose , pea protein , sunflower oil , biopolymer , cellulose , chromatography , nuclear chemistry , food science , organic chemistry , sodium , polymer
Biopolymer interaction in oil-in-water (o/w) emulsions has been demonstrated to positively modify the emulsion physicochemical properties which lead to desirable stability. The present work focused on the effect of pea protein isolate (PPI), pectin, carboxymethyl cellulose (CMC) and their interaction on physicochemical properties and oxidative stability of o/w emulsions using a mixture design approach. The emulsions were prepared with 40 % sunflower oil stabilized with 1 % of PPI, pectin and CMC, respectively, as well as their mixtures according to a simplex-centroid design (10 points). The pH values for all emulsions were within acidic condition (3.22 to 4.66) and increased significantly (p 96%) and insignificant lack of fit (p>0.05) of the fitted models, this study also proved that the mixture design with regression modelling was useful in elucidating PPI, CMC and pectin interactions and also able to empirically predict the responses to any blend of combination of the components.